Patonga (Thai Breakfast Donut) Recipe

Dive into the world of Patonga, the Thai breakfast donut that holds the essence of Thai mornings in its golden embrace. Let's embark on this culinary journey, create memories, and don't forget to share this enchanting recipe with your loved ones!

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Course: Breakfast

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Frying

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 1450kcal

Author: Nazia Cooks

Cost: $5

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Equipment

1 large bowl

1 pan

1 stove

Ingredients

1 cup All-purpose flour
1 cup Baking soda
2 tablespoon Sugar
1/2 cup Water
2 cups Vegetable oil
2 cups Milk
1 cup Walnuts
4 Eggs
1 cup Cherries
Butter as needed

Instructions

Take a large bowl and clean it well.
Add the sugar and the baking soda.
Add the salt and the cream.
Mix all the ingredients well.
Add beaten eggs into the mixture.
Pour into the dish and spread evenly.
Take a small bowl and add the sugar and the butter.
Mix them until become smooth.
Add the mixture into flour and mix well.
Bake it for about twenty-five minutes.
Your dish is ready to be served.

Video

Notes

Choosing the Right Oil: Opt for a neutral oil with a high smoke point, like vegetable or canola oil, for frying. This ensures that your Patonga turn out crisp and golden.

Consistency of Dough: The dough should be soft and slightly sticky. Don't be tempted to add too much flour, as it can result in dry Patonga.

Frying Temperature: Maintain a consistent oil temperature around 350°F (180°C) for even cooking and a perfect, crispy texture.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.